Color measurement of fruit and vegetables

Fruits and vegetables in their natural and/or dried form, e.g. apples, oranges, peppers, tomatoes and many others, are measured in quality assurance with a colorimeter to determine the ripeness or degree of ripeness, as this is closely related to the aroma.

For solid fruit, the preferred measurement technique is to use a 45°/0° directional reflectance instrument. The 45°/0° geometry most closely reproduces the way the human eye ‘sees’ color. A portable spectrophotometer is practical and easy to use for incoming and outgoing goods. A stationary measuring device, such as the Aeros, reliably measures frozen goods such as French fries.